Seasoned Egg and Potato Crepes w/ Bearnaise Sauce

In bowl, combine all ingredients and 1/4 teaspoon salt; beat till
smooth. Lightly grease a 6-inch skillet or crepe pan; heat. Remove
from heat; spoon in about 2 tablespoons batter. Spread batter
evenly. Return to heat; brown on one side for one minute then turn
over and cook the other side till lightly browned. Grease pan
lightly for each crepe. Makes about 12 crepes.

**Shortcut: These crepes can be frozen for later use. In the B&B, I
like to take a few short cuts when I can to save time. I usually
make my crepes the day before and layer parchment paper or waxed
papaer between the cooled crepes, wrap in plastic and refrigerate.
I warm them in the microwave till slightly warm then fill.

Place shallots, tarragon, vinegar and parsley in stainless steel
bowl. Place bowl on stove top over low heat. Cook until vinegar
evaporates. Remove from heat and let cool. Add egg yolks and mix
well with whisk. Place bowl over saucepan containing hot water.
Add clarified butter, drop by drop, mixing constantly with whisk.
When sauce begins to thicken, continue to add butter but in a thin
stream. Mix constantly with whisk. Season sauce well and serve.

**Shortcut: For a short cut, a package of Knoll's Bearnaise Sauce
works just as well. This also can be made the day before and
refrigerated. If it is too thick the next day, you can add a little
bit of water to thin as you warm it.

Presentation:
For this dish I use an orange slice which is then cut with a cookie
cutter to remove the rind. On top of that I place a fanned 1/2
strawberry both of which are set on the rim of the dish. Sprinkle
parsley flakes all over the plate before putting on the fruit and
crepes. Top with Bearnaise sauce spooned over the crepes and all
over the plate for decor. Serve with cherry filled crepes on the
side. Enjoy!!